Green goddess chicken lettuce cups with anchovy crumbs

Name: Green goddess chicken lettuce cups with anchovy crumbs
Total time: 30 min
Ingredients: 2 large skinless chicken breasts; 50g of Panko breadcrumbs; 2 little gem lettuces, leaves removed; 4 anchovy fillets, packed in oil; 1 bunch of basil; 1 handful of chives; 2 spring onions, roughly chopped; 1 avocado, roughly chopped; 2 garlic cloves, peeled; 3 tbsp of natural yoghurt; 3 tbsp of white wine vinegar, or cider vinegar or lemon juice; 3 tbsp of Carapelli Extra Virgin Olive Oil

by GBC Kitchen

Item 1 of 1

Starter
easy
4
30 minutes

★ ★ ★ ★ ★

Not yet rated

Green goddess is a fragrant dressing that can be used to dress salad leaves or served with meat, seafood or grilled vegetables. It’s creamy with avocado as its base, and you can vary the soft herbs according to taste - we love to use a combination of basil and chives.

First published in 2023

discover more:

Ingredients

Metric

Imperial

2 large skinless chicken breasts
50g of Panko breadcrumbs
2 little gem lettuces, leaves removed

Green goddess dressing

4 anchovy fillets, packed in oil
1 bunch of basil
1 handful of chives
2 spring onions, roughly chopped
1 avocado, roughly chopped
2 garlic cloves, peeled
3 tbsp of natural yoghurt
3 tbsp of white wine vinegar, or cider vinegar or lemon juice
3 tbsp of Carapelli Extra Virgin Olive Oil

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Method

Place the chicken breasts into a pan of salted, cold water and bring to a simmer. Turn the heat to low and allow to cook very gently for 10-12 minutes, or until cooked through. Allow to cool, then dice

2 large skinless chicken breasts

Make the anchovy crumbs by heating a frying pan over medium heat and adding a couple of tablespoons of oil from the anchovy tin or jar. Add the crumbs and fry until golden, stirring regularly. Set aside to drain on kitchen paper

50g of Panko breadcrumbs

Make the green goddess dressing by combining all the ingredients in a blender and whizzing to a creamy dressing. Season to taste

4 anchovy fillets, packed in oil
1 bunch of basil
1 handful of chives
2 spring onions, roughly chopped
1 avocado, roughly chopped
2 garlic cloves, peeled
3 tbsp of natural yoghurt
3 tbsp of white wine vinegar, or cider vinegar or lemon juice
3 tbsp of Carapelli Extra Virgin Olive Oil

Assemble the lettuce cups by mixing the diced chicken with the green goddess dressing - make sure it’s generously coated, then reserve any leftovers for another recipe, if necessary

Spoon some of the chicken mixture into each lettuce cup, top with anchovy crumbs and serve

First published in 2023

DISCOVER MORE:

GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod